Vasilis Valdramidis graduated from the Aristotle University of Thessaloniki at the Department of Food Science and Technology (Greece). Part of his degree was held at the University of Nottingham, UK and ATO-DLO, Wageningen, the Netherlands. He was awarded his PhD at Catholic University of Leuven (Department of Chemical Engineering), Belgium, for research on Predictive Modelling in Foods. He undertook post doctoral research at the Agricultural University of Athens (Greece) in Predictive Modelling, the Agri-Food and Bioscience Institute (Nothern Ireland) in non-thermal technologies and the French National Institute for Agricultural Research (France) in food equipment Hygiene. He was also a research and teaching fellow at the Dublin Institute of Technology (Ireland) and the University College Dublin (Ireland) before joining University of Malta in Food Science at the Department of Food Sciences and Nutrition.
Prof. Valdramidis works within the area of food processing and microbiology. He is leading a strong group in the area of food safety and processing. He has published 74 publications in peer reviewed journals, 1 publication in other journal, 5 book editions, 15 book chapters, 104 international conference papers. Other information: publication years:
17, h index : 29 (from Google Scholar March 2020). He is in editorial boards of International peer-reviewed Journals (4 in total). Furthermore, he acts as associate Editor in 1 International Journal. He is also member of the International Committee of Predictive Modeling in Foods, the International Committee on Food Microbiology and Hygiene of the IUMS, while he served as a Publication Committee member at the International Life Sciences Institute (ILSI) Europe. In 2014, he has been awarded the W. H. Pierce Prize for his substantial contribution to bacteriology. He has supervised more than 24 PhD, MSc by research and taught MSc students at three different EU Institutions (DIT, Ireland;, UCD, Ireland) and UM, Malta).
He has been awarded more than 20 fellowships or awards and is or has been actively involved in the management, coordination and/or scientific reporting of different EU Framework (PROTECT, SUIT4FOOD, DiTec, RePear, Q-Safe, BUGDEATH), Flemish (IWT), French (SIMPFRI) and U.K. (British Council) projects.
DARMANIN, M., KOZAK, D., DE OLIVEIRA MALLIA, J., BLUNDELL, R., GATT, R. and VALDRAMIDIS, V.P., 2020. Generation of plasma functionalized water: Antimicrobial assessment and impact on seed germination.
BOVI, G.G., FROHLING, A., PATHAK, N., VALDRAMIDIS, V.P. and SCHLUTER, O., 2019. Safety Control of Whole Berries by Cold Atmospheric Pressure Plasma Processing: A Review. Journal of food protection, 82(7), pp. 1233-1243.
POSSAS, A., VALDRAMIDIS, V., GARCÍA-GIMENO, R.M. and PÉREZ-RODRÍGUEZ, F., 2019. High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes.
DECELIS, S., SARDELLA, D., TRIGANZA, T., BRINCAT, J.P., GATT, R. and VALDRAMIDIS, V.P., 2017. Assessing the anti-fungal efficiency of filters coated with zinc oxide nanoparticles. Royal Society open science, 4(5), pp. 161032.
SARDELLA, D., GATT, R. and VALDRAMIDIS, V.P., 2017. Physiological effects and mode of action of ZnO nanoparticles against postharvest fungal contaminants.
MILLAN-SANGO, D., MCELHATTON, A. and VALDRAMIDIS, V.P., 2015. Determination of the efficacy of ultrasound in combination with essential oil of oregano for the decontamination of Escherichia coli on inoculated lettuce leaves. Food Research International, 67(0), pp. 145-154.
SMET, C., NORIEGA, E., VAN MIERLO, J., VALDRAMIDIS, V.P. and VAN IMPE, J.F., 2015. Influence of the growth morphology on the behavior of Salmonella Typhimurium and Listeria monocytogenes under osmotic stress. Food Research International, 77, pp. 515-526.
DOLAN, K.D., VALDRAMIDIS, V.P. and MISHRA, D.K., 2013. Parameter estimation for dynamic microbial inactivation: which model, which precision? Food Control, 29(2), pp. 401-408.
VALDRAMIDIS, V.P., GRAHAM, W.D., BEATTIE, A., LINTON, M., MCKAY, A., FEARON, A.M. and PATTERSON, M.F., 2009. Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment. Innovative Food Science & Emerging Technologies, 10(4), pp. 396-404.